Friday, 17 November 2017


Chilli chicken recipe is an Indo-Chinese recipe which is very popular across the globe. Generally, it
serves as an appetizer or a side dish with fried rice or noodles. It can be prepared in three ways gravy, semi-gravy and dry. In this dish, crispy fried chicken is tossed with some sauces and veggies.

Sunday, 12 November 2017


Chicken Kassa is a very popular chicken dish of Odisha and West Bengal in India. In this recipe,
chicken is cooked with a spicy thick gravy. The specialty of this recipe is that the chicken is cooked
in its own juice. With the addition of a very minimum amount of water. You can have this chicken with piping hot rice, roti, chapati or paratha. Ingredients which are needed to prepare this delicious juicy chicken are mentioned below.

Friday, 3 November 2017


Coconut Ladoo / Nariyal Ladoo is a very famous Indian sweet generally prepared during festive
occasions as prasad/offering. Especially diwali, ganesh chaturthi and dussehra. This is a very simple and easy to make recipe.For this delicious and melt-in-mouth recipe, I have used freshly grated coconut.

Thursday, 2 November 2017


Pumpkin is a regular vegetable in Indian homes. This is a wonderful recipe which is simple, flavorful yet delicious. It can be eaten as a side dish. It goes well with Poori, Paratha or with Basmati rice. Red
pumpkin is in season now. Here I have used red pumpkin.I have not used any onion or garlic. So it can be taken by those who are doing any kind of fasting( vrat ). Here I have used panch phoran/panch photona, a blend of five spices, commonly used in Eastern India. It consists of following seeds: Cumin, Brown Mustard, Fenugreek, Nigella, and Fennel. Try this recipe the way I did and you are going to love this.

Also read


2 cups pumpkin cut in cubes
1 slit green chili
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon coriander powder
4 tablespoons of refined oil
1 bay leaf
1/2 teaspoon panch phoran (mixture of five spices)
A pinch of asafoetida ( Hing )
2 tablespoons grated coconut for garnishing


  • Heat oil in a pan. Add bay leaf and panch phoran. Let the panch phoron sizzle. Then add asafoetida/hing. Now add pumpkin cubes and green chili. Stir for a minute 
  • Add coriander powder and red chili powder. Stir for some seconds.
  • Now add salt and mix well.
  • Cover the lid and cook till the pumpkin cooked. Check-in between.
  • Now open the lid and keep it on the flame for 2 minutes.
  • Turn off the flame.
  • Now Garnish with grated coconut and serve.

Enjoy Reading!

Wednesday, 1 November 2017


Habisa Dalma is a very special and traditional recipe of Odisha. Which is prepared in the month of Kartik. This month is considered to be the most sacred among all the twelve months of the year.